I couldn’t resist picking some more blackberries this weekend.
If anything, the berries are plumper and sweeter now than they were a couple of weeks ago.
The apple & blackberry crumble below sort of nudges us into autumn (dare I say it – August is not over yet!).
The crumble mixture if enough for about 6 portions depending on how thick you like your crumble topping. Any leftover crumble mixture keeps really well in the fridge if you keep it in a sealed plastic container.
For 6 portions, I use:
3 large Bramley apples, peeled and roughly chopped into 8
2 tbsp of Fairtrade caster sugar
I put the apples straight into the pie dish, but you could gently brown them in 1 tbsp of butter + the sugar before mixing with the berries.
For the topping:
40g cold unsalted butter
30g ground almonds
60g Fairtrade caster sugar
80g plain flour
Blitz everything in a food processor, or rub between your fingers, until the mixture looks like coarse breadcrumbs.
I sometimes sprinkle with 2 tbsp of sliced almonds for a nicely crunchy topping.
Bake in a pre-heated oven at 200C for about 35 minutes or until golden brown.
Delicious with single cream or custard or a scoop of good quality vanilla icecream.